Step 1 Lightly grease muffin-tray holes with oil. If the pan is non-stick, line bases with greaseproof paper. Preheat oven to 180°C.

Step 2 Place spread and sugar in a large bowl and cream together until light and fluffy. Add eggs one at a time. Stir spice into baking mix then fold into egg mixture with apricots, cherries and dates.

Dress mini-cakes with icing topped with lemon peel curls and fresh mint.
You can make these cakes in fun shapes and give them as gifts tied with ribbon. They are a particularly thoughtful gift for anyone who has just found they have coeliac disease or a wheat allergy and may be feeling daunted at the prospect.